Morocco is among the most lively and colorful countries in the world. There is no blandness when it comes to Moroccan food: some of it is served in bustling souks, other food in tranquil desert landscapes. In no matter what you’re savoring, whether you’re chomping down a flavourful slow cooked tagine, enjoying a hearty couscous or imbibing on traditional mint tea, Moroccan food will impress the taste buds.
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Here are the Top 9 foods to try in Morocco
1. Tagine
Moroccan cuisine is all about tagine. Typically made with lamb, chicken, or beef, along with a combination of vegetables, dried fruits such as apricots or prunes and a combination of spices such as cumin, coriander, saffron and turmeric, this is a slow cooked stew. The dish was named for the traditional clay pot in which it is cooked. Slow cooking for tagine allows your meat to take on deep, rich flavour that’s paired with tender meat that’s adored by locals as well as visitors alike.
2. Couscous
Moroccan kitchens are filled with couscous, and it is usually served after Friday prayers. Steamed semolina grains are light and fluffy and make up the dish. It’s usually made with pieces of lamb, vegetables and chickpeas, all of which are drowned in a rich broth that could be a tasty change from dressing up your dinner greens. Everything pairs to its delicate texture perfectly, whether that’s the stews or the meats that accompany it. So much of this had to do with sharing food with the family, sharing laughter with the kids, even sharing a small bit of the awkward silence with the father of the family and an unwanted stranger.
3. Harira
Harira is a lovely, hearty soup that serves a big role in Moroccan cooking especially during the month of Ramadan. Tomatoes, lentils, chickpeas, a blend of fresh herbs and spices including ginger, cinnamon and turmeric are all part of the ingredients. It’s a nourishing soup, with a great flavour, great filling, and perfect for breaking the fast. Harira is not served with dates and traditional Moroccan bread just as a meal, it symbolizes and shares Moroccan hospitality and warmth across special occasions.
4. Pastilla
Pastilla is a sweet and savory pastry that is unique and perfect. The traditional version of the dish uses pigeon, but it is often made with chicken, it consists of spiced meat, almonds, eggs and cinnamon. The dough encasing the ingredients is quite thin. It’s golden and crispy, baked, then dusted with powdered sugar and cinnamon. Pastilla is a dish that combines flavors and textures into one that is truly memorable and shows off Morocco’s propensity for complicated, multi layered cooking.
5. Mechoui
Moroccan style roasted lamb, usually cooked over an open flame or in a pit is called mechoui. Lamb is seasoned, simply and tastefully as one, with salt, cumin and sometimes garlic, so the natural flavors of the meat could be accentuated. The meat literally falls off the bone, and it’s slow cooked until tender. Mechoui is a social dish, therefore it is often served with flatbread, shared amongst big groups of friends and family in the crazy, loud atmosphere of an occasion.
6. Zaalouk
Moroccans’ favourite vegetable dip is smoky, flavourful Zaalouk. That’s roasted eggplant and tomatoes, then blended with garlic, olive oil, and cumin and paprika. The result is a good, smoky dish with a smooth velvety texture. Zaalouk is usually served with warm Moroccan bread and is a popular appetizer or side dish at casual and festive meals alike, and a great start to any meal.
7. Bastilla (or B’stilla)
A signature Moroccan pastry with a sweet and savory combination in a unique and delightful way, Bastilla is. The pie is traditionally filled with pigeon meat (sometimes chicken), but it is a combination of meat, almonds, eggs and spices. Inside the rich filling, the layers are delicate and crispy making the pastry layers nice and crispy. You tend to find it at weddings, or any other significant life time event, and it’s served with sprinkling of powdered sugar and cinnamon to achieve a sweet savory balance.
8. Msemen
Moroccan flatbread called Msemen is eaten for breakfast or as a snack. Msemen is dough folded and pan fried, crispy outside and soft inside. It can be eaten plain, with honey, jam or a savoury filling such as cheese. Msemen is often eaten with Moroccan mint tea, or as a light meal or social gathering, and is a great way to start your day.
9. Mint Tea
Moroccan hospitality cannot be complete without mint tea, also called Moroccan whisky. It’s a sweet, refreshing beverage made from green tea leaves, fresh mint and sugar that is served all day long. A Moroccan tradition of tea making is to pour tea from a height in order to create a frothy top. Moroccan mint tea is the perfect drink to sip on before or after any meal and also makes a great conversation starter to share with local neighbours over a cup of coffee or guests at home.
Conclusion
Moroccan cuisine is truly an exquisite flavour journey featuring a select combination of spices, sweetness, freshness and cultural traditions. Every dish is rich and comforting, and every dish is sweet, savory and unique. Morocco’s food culture and history is reflected in its bold and bright food scene, and as you explore, you’ll see a true Moroccan culture, full of tradition, heritage, and of course, hospitality.
If you are going to actually taste these incredible dishes, don’t forget to get your Morocco visa. Morocco visa from India for Indian travelers is easy and hassle free and you can apply for a Morocco visa from India online. Are you ready to experience the greatest in Moroccan cooking and to feast from the most mouthwatering dishes ever?
As the editor of the blog, She curate insightful content that sparks curiosity and fosters learning. With a passion for storytelling and a keen eye for detail, she strive to bring diverse perspectives and engaging narratives to readers, ensuring every piece informs, inspires, and enriches.
